This vegan Creamy Tomato Soup with Balsamic Vinegar is not your typical tomato soup! Balsamic vinegar adds a wonderful flavor.
If you have been following me for awhile, you know that I love to challenge myself in the kitchen. I look into my pantry and see what I can come up with, without going to the grocery store.
This Creamy Tomato Soup with Balsamic Vinegar came about because of a box of diced tomatoes and a box of strained tomatoes that were about to expire.
I won them along with some other Pomi products ages ago, and hadn't gotten around to using them. Even though you can use canned and boxed products past there due date, I figured this was a good time to use them up.
That is one of the reasons I like to use what's in my pantry before buying more - so that I make sure I am not wasting food!
The whole idea with a vegan soup is to replace the cream, which most creamy soups have, with a creamy vegan alternative.
I love to use cashews in my recipes, but sometimes I want a change. Macadamia nuts have a better ratio of omega 3s to omega 6s, unlike most nuts. Walnuts are another nut that have a good ratio of 3s to 6s.
So if you are looking to get more omega 3s in your diet, adding macadamia nuts and walnuts are a good alternative to flax seeds and chia seeds.
Here I added balsamic vinegar because I really liked the addition of it in my Roasted Pepper and Tomato Soup. For that soup I used sweet potato to add a creaminess, which is another good vegan alternative.
If you want to add a creamy texture, while keeping the protein, but with less calories than nuts, beans are another great vegan alternative.
Other Soup Recipes
Recipe
This tomato balsamic soup is comfort food in a bowl.
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You May Need
📋 Recipe
Creamy Tomato Soup with Balsamic Vinegar
Equipment
- Blender or food processor
Ingredients
- 1 cup macadamia nuts
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 6 cups chopped tomato or strained tomato - I used one of each box of Pomi
- 2 teaspoons oregano
- 2 teaspoons basil
- 6 oz. tomato paste
- 1 cup low sodium vegetable broth
- 1 tablespoon balsamic vinegar
- salt and pepper
Instructions
- Soak the macadamia nuts in 1 cup of water for at least an hour, to soften them up. Drain.
- Heat olive oil in a pan and add chopped onion. Cook until translucent. Add minced garlic and cook 30 seconds longer.
- Add tomatoes, oregano, basil, and tomato paste. Bring to a boil, then reduce to a simmer, and cook for 10-15 minutes.
- Put macadamia nuts in food processor or blender along with some of the tomato mixture. Working in batches, blend all ingredients.
- Put back on the stove top and add vegetable broth, balsamic vinegar, salt and pepper. Cook until hot and serve.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Jessica {Swanky Recipes} says
oh man, this sounds delish. Love all the fresh tomatoes you've used. I don't think I could ever get stick of tomatoes, they are my favorite!
Agnes says
That soup looks so delish, will try this recipe for sure!
Sam | Ahead of Thyme says
Oh man, a bowl of this tomato soup sounds good right about now! It looks so creamy and delicious!
Willow Moon says
Thanks Sam!
beckysbestbites says
Oh man, your Creamy Tomato Soup with Balsamic Vinegar sounds like just the ticket to warm me up with this cold weather that we have been having! Love a good soup to warm me from the inside out!!
Willow Moon says
Me too! And of course for me, a good cup of tea!
Christine | Vermilion Roots says
Can't get enough of soups in the winter! I like the use of macadamia nuts in this recipe to make the soup creamy. 🙂
Willow Moon says
Thanks! I even eat soup in the summer! I'm weird like that.